Stainless Steel Potato Ricer

A heavy stainless steel potato ricer. It forces cooked potato through a perforated basket, breaking it into fine strands without working the starch — the method restaurant kitchens use for mash with no lumps at all.

A masher crushes; a ricer extrudes. The difference shows in the texture: riced potato is light and dry, ready to take butter and milk, and it is the only sensible starting point for gnocchi. The long handles give enough leverage that it takes one squeeze per potato.

Why you'll love it

• No lumps — every bit of potato goes through the same holes.
• Light, not gluey — the starch isn't overworked.
• Long handles — leverage does the pressing.
• Heavy stainless steel — doesn't bend, stain or rust.

Details

• Material: stainless steel
• Ideal for: mashed potato, gnocchi, root vegetable purées, squeezing cooked spinach dry

Rice the potatoes while they are hot and fill the basket only two-thirds full. An overfilled ricer squeezes potato out round the plunger instead of through the holes.